Old Fashioned Multigrain Sandwich Bread

2 cups warm water

2 tbs active dry yeast

1 tsp sugar

Mix together in a large bowl--I like glass, but stainless steel will also work.  Place in the oven with the proof setting, or find a warm place to leave it for approximately 20 minutes, or until foamy. My mom likes to turn the oven on to 200 degrees F for a few minutes, and then turns it off; this also works well, but is less exact.  You can also use a place that is close to cooking activity, but again, it will be less exact.

Add:

1/2 cup whole wheat flour

1/2 cup unbleached wheat flour

2 beaten eggs

1/4 cup brown sugar

2 tsp salt

2 tbs olive oil

Put it back in the oven for another 5--10 minutes, or until foamy.

Stir this batter well with a wooden spoon, and add:

1/4 cup wheat germ

1/4 cup brown rice flour (may use cornmeal)

1/2 cup old-fashioned oats

Stir well and then begin adding the flour in 1/2 cup increments:

2 1/2 cups whole wheat flour (about)

2 1/2 cups unbleached wheat flour (about)

Once the dough begins to come together, add only enough flour to get a slightly sticky, moist dough.  (Too much flour will make the bread dry and heavy!)

Knead the dough enthusiastically with the heels of both hands until smooth and completely non-sticky. This only takes a few minutes

Place the dough in a clean large bowl that has been coated with some olive oil, turning the lump of dough to cover it with a film of oil.

Cover with plastic wrap and put it back in the oven--still on the proof setting.  Leave it there until double in bulk, and a slight dent persists when you touch the center of the dough with your finger.

Remove and divide the dough into equal parts.

Roll it out on a clean surface with a rolling pin into a 12x8 inch rectangle whose thickness is less than 1 inch. 

Transfer the loaves into prepared glass or ceramic loaf pans (5x10x3 inches), cover loosely with oiled plastic wrap, and place in the oven--still on proof--until the loaves are double in bulk--they should be almost an inch above the top of the loaf pans.

Remove the loaves from the oven and preheat the oven to 350 degrees F.

(I like to brush the loaves with beaten egg whites to get a shiny crisp crust, but this step may be omitted.)

Bake about an hour, or until the whole house smells like freshly baked bread.  The loaves should be tall, well-browned, and should sound hollow when you strike them with a wooden spoon.  Allow them to cool slightly before slicing (if you can wait that long).

Variations:

In place of the brown rice flour, add 1/4 cup millet seeds.  Very crunchy and different grain taste.

Add 1/4 cup wheat germ for additional flavor and nutritional value.

Substitute 1/4 cup soy flour for the same amount of unbleached all-purpose flour. You will get a tasty golden colored bread with a denser, finer testure.  Adds protein, of course.

This recipe makes great raisin bread.  I use 1/2 cup dried fruit per loaf, along with 1/4 cup finely chopped nuts.   Delish!

You may also consider adding sunflower seeds.

If bran is your thing, substitute 1/2 cup for the oatmeal.  Also, bran makes a beautiful topping--use egg whites or milk to make it stick to the loaf.

Other Adjustments:

You may omit the sugar in this recipe, or use 1 tbs honey instead of the sugar.

Eggs may be omitted, or you can just use 3 egg whites instead.  The bread's texture is better with the eggs, in my estimation, but you be the judge.

As you can see the possibilities are nearly endless.